Cleo Coyle's
Blueberry Blondies

Makes one 8-inch square pan of blondies
Cut as you like, in my photos, you see 16 small squares

INGREDIENTS

2 large eggs

1 teaspoon apple cider vinegar (Do not omit! The vinegar interacts with the eggs to create the proper texture.)

1 cup light brown sugar, packed

1/4 cup white, granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon zest (grated rind of a lemon, yellow only, no bitter white pith)

1/4 teaspoon table salt (+ a generous pinch)

3 tablespoons unsalted butter, melted and cooled a bit

1/8 teaspoon baking soda

1 cup all-purpose flour

1 cup fresh (or frozen) blueberries

DIRECTIONS:

Step 1 - Prep oven and pan: Preheat oven to 325° F. Because this is a relatively low fat recipe and blueberries secrete juice as they bake, the best way to prevent sticking is to create a parchment paper sling for your 8-inch square pan (see my photo).


Step 2 – One bowl mixing method: Into a large mixing bowl, break 2 eggs, add the cider vinegar, and whisk well. Add the brown and white sugars, vanilla extract, lemon zest, and salt. Whisk until well blended. Add the melted (and cooled!) butter and the baking soda. Whisk again until smooth. Now add the flour and switch to a spoon or spatula, stirring well. (Do not over-mix at this point.) Gently fold in the blueberries, trying not to smash or crush them.

Step 3 – Bake: Transfer batter to the prepared baking pan and bake in your well pre-heated 325° F oven for 30 to 40 minutes (exact time depends on your oven). The low temperature and long cooking time helps with even baking. The pan of blondies is done when the top is deep golden brown and firmly set. The slight cracking that you see in my photos (the kind you usually find on the top surface of a brownie or blondie) will appear when the blondies are cooled and cut.

Allow to cool in the pan for 10 minutes before gently lifting by the parchment paper handles. Cut into 16 small squares and...eat with blueberry joy!